A tiny Queens bakery turned warm cookies into a multistate business with $17.5 million in backing. Its sudden closure reveals the distance between a product people love and a company that can keep serving it.
Magnolia Bakery became famous for cupcakes on television. Thirty years later, its most consequential trick is operational: making a fragile New York dessert work in freezers, airplanes, delivery hubs and franchise kitchens without losing the pleasure of the original spoonful.